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Brand New to Smoking

post #1 of 7
Thread Starter 

Hi All,

 

My name is Randy and I live in a suburb of Columbus, Ohio

 

I have never used a smoker before but have had some great meat from many of my friends. My parents were awesome enough to get me a Masterbuilt 20051311 GS30D 2-Door Propane Smoker for Christmas. Since the weather is currently freezing I will probably not open the box until March or April. Any tips, tricks, mods, etc anyone can provide I would be appreciative for your time in helping be learn about smoking.

 

I look forward to checking out the posts in the forum and sharing my experiences as I gain them.

post #2 of 7

Welcome, i too live in a cold climate (Michigan) and got a gas smoker for xmas, i suggest bustin that bad boy out asap its never to cold for smoked anything, i used mine for the second time today.

post #3 of 7

Hey Randy,  welcome to the site and congratulations on getting your new smoker.

 

There is a propane specific page on the site that might gain you some insight.

 

http://www.smokingmeatforums.com/f/109/propane-smokers

post #4 of 7

Welcome. As a new smoker as well, my advice would be to buy thermometers right away. One to monitor your pit temperature, the other to monitor the internal temperature of the meat you are cooking.

 

Smoking chickens is a good way to learn your pit. And cheap. Butterfly them and smoke at a high temperature, 300 or higher. Keep a log of your cooks. Once you've done a few chickens, you'll know how to control the temperature of your pit.

 

As an added bonus, smoked chickens are great! I like mine with just a simple rub.

 

Good luck!

post #5 of 7

Welcome to the board! I'm at 270/West Broad, burning sticks. Settle in and look around, we have a lot of fun here.

post #6 of 7
Quote:

 

Originally Posted by gwschenk View Post
 

 

Smoking chickens is a good way to learn your pit. And cheap. Butterfly them and smoke at a high temperature, 300 or higher. Keep a log of your cooks. Once you've done a few chickens, you'll know how to control the temperature of your pit.

 

As an added bonus, smoked chickens are great! I like mine with just a simple rub.

 

Good luck!

Twice now I've happened to hit it right butterflying a chicken on a Weber, and having just the right amount of fuel to cook it through, without drying it out, just looking golden. It can make a great presentation, and the particular wood and seasoning flavors are up to you. You'll need a big platter.

 

Oops, not sure how my pic landed in your quote

post #7 of 7
Hey Randy
I bought the same smoker last year aND love it. I've done a lot of different meats and found that as long as you can keep the right temp range, it's a great smoker. I did do a few upgrades to it. If you search for forums on this site regarding your smoker you'll find all the info you need. I added a new gasket, new water pan and new cast iron pan for burner box. My next step is to do a new regulator to help with heat control.
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